Freezer Friendly Chicken Pot Pie

This is my family’s absolute favorite recipe for chicken pot pie. Even my picky three-year-old and baby eat it! In fact, it’s so delicious that I always prep two at a time – one for dinner and one for the freezer.

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Step 1

Pre-heat oven to 375 degrees F.

Step 2

In a large pot, combine chicken, vegetables, and potatoes. Add water to cover and boil for 12-15 minutes, or until chicken is cooked through. Remove from heat, drain, and set aside.

Step 3

In a large saucepan, prepare sauce: Cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and poultry seasoning to form a paste. Add chicken broth and milk. Stir and bring to boil for one minute or until sauce thickens. Remove from heat and set aside.

Step 4

Prepare the pie crusts according to directions on wrapper. (For example, you may need to thaw for a few minutes).

Step 5

Combine cooked chicken and vegetables with sauce.

Step 6

Pour half of the chicken/sauce mixture into crust.

Step 7

Cover with top crust, seal edges, and cut away excess. Make 2-3 small slits in the top to allow steam to escape.

Step 8

Bake for 45 minutes, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Step 9

Cool remaining chicken/sauce mixture to room temperature.

Step 10

Pour into crust.

Step 11

Cover with top crust, seal edges, and cut away excess. Make 2-3 small slits in the top to allow steam to escape.

Step 12

Wrap in wax paper and foil, and freeze up to 3 months.

Step 13

When ready to eat, bake at 350 degrees F for 75 minutes, or until crust is golden brown and filling is bubbly.

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